Brandied peach custard pie
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Brandied peach custard pie
  Peach    Custard    Pie  
Last updated 6/12/2012 12:59:27 AM. Recipe ID 22428. Report a problem with this recipe.
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      Title: Brandied peach custard pie
      Yield: 4 Servings
 
      4    Whole peaches, peeled and
           Cut into 1/4 inch wedges
      3 tb Butter
    1/2 c  Sugar
    1/4 c  Brandy
           Custard
      2 c  Heavy cream
      4    Eggs
    1/2 c  Brown sugar
    1/2 ts Cinnamon
    1/4 ts Nutmeg
      1    Unbaked pie crust
           Shaker with powder sugar
           Fresh mint
           Pastry bag of whipped cream
 
  Preheat the oven to 450F.
  
  For the peaches: Over high heat, in a saute pan, heat the butter.
  When the butter is hot add the sugar. Stir until the sugar is
  dissolved. Add the peaches and saute for 5-6 minutes, or until the
  sugar starts to turn dark amber in color. Incorporate the brandy into
  the peach mixture. Carefully ignite the brandy and flambe the
  peaches. Remove from heat and allow to cool, about 10 minutes.
  
  For the custard: In a mixing bowl, whisk all the ingredients together
  until fully incorporated. In an unbaked pie crust, spoon the brandied
  peaches over the pie crust. Place the crust in the oven and pour the
  custard into the shells. This prevents spilling the custard in the
  oven. Bake for 1 hour or until the custard sets. Place foil around
  the crust for the first 30 minutes and then remove. This keeps the
  crust from getting too brown. Allow to cool for about 30 minutes.
  Place a slice of the pie on the plate and garnish with powder sugar,
  whipped cream, and fresh mint.
  




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Recipe ID 22428 (Apr 03, 2005)

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